Category Archives: Desserts

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These are just lovely, moist bars — perfect for a brunch, tea or dessert. The chèvre makes them taste very creamy, and really sets off the carrots. Enjoy! Thanks to the fabulous Baker Boys at Lake Country Quark in the UK!

1/2 cup organic sugar

1/2 cup sunflower oil

8 ounces goat quark or chevre, thinned with 1/4 cup milk

4 eggs

1 cup flour

4tsp baking powder

2tsp bicarbonate soda

2tsp vanilla

1/2 cup raisins

6 medium grated carrots

1/2 cup desiccated coconut

The Icing

1 1/3 cup icing sugar

1/2 cup unsalted butter

1/2 cup chevre

1tbs honey

Step 1

Preheat the oven to 350 degrees.

Step 2

Whisk together the sugar and sunflower oil, add to this the eggs then the chèvre thinned with milk

Step 3

Next add all the other dry ingredients followed by the raisins, carrot and coconut

Step 4

Stir well and pour into a greased 9 x 11 rectangular baking pan, or 12-muffin tin

Step 5

Place on the middle shelf of the preheated oven for 30-40 mins until golden and a wooden skewer inserted into the middle of the cake comes out clean

Step 6 – The Icing

Once the cake or muffins have cooled, sieve the icing sugar into a mixing bowl then add chèvre, the butter and honey and mix well until smooth

2pints or so fresh raspberries (or other berries, or sliced stone fruit)

Heat oven to 400° F. Put the pecans in a food processor and pulse until you have a coarse, crumbly meal, but stop before it becomes nut butter!

Transfer the pecans to a bowl and blend in the honey — I use my fingers — then rub the chunks of butter in with your fingers. Press this mixture into a 9-inch round tart pan (it should fill the bottom and come just a little way up the sides) and put the pan on top of a rimmed baking sheet to catch any oil that may leak out as it bakes.

Bake in the oven for about 12 minutes, until browned and toasty. Remove from the oven and allow to cool completely. Then, mix the yogurt with 1 – 2 Tbsp of maple syrup and pour into the crust. Top with berries. You can serve immediately or keep the tart, covered, in the fridge for a few days, though the crust will become more fragile as it sits because it will absorb moisture from the yogurt. But it still tastes great!

Thank you to AllDayIDreamAboutFood for the recipe. I snagged it for our 2015 Member Open House so that we could have a killer GF cake on hand, and it did NOT disappoint. So moist and flavorful. Would be fabulous under strawberries, chocolate ganache, ice cream, whipped cream, creme fraiche or just NAKED!

Almond-Crusted Butter Cake

Ingredients

1/4 cup sliced almonds

3 cups almond flour

1/3 cup unflavored whey protein powder

1 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 cup butter, softened

3/4 cup granulated sugar

3 large eggs

1 tsp almond extract

1/2 cup drinkable yogurt, or mix of yogurt and milk

Instructions

Preheat oven to 300F and butter a loaf pan very well. Sprinkle sides and bottom of pan with sliced almonds, pressing into butter to adhere to sides.

In a large bowl, beat butter until smooth. Add granulated sugar and beat until lighter and well-combined, about 2 minutes. Beat in eggs, one at time, scraping down beaters and sides of bowl with a rubber spatula as needed. Beat in almond extract.

Beat in half of the almond flour mixture, then beat in yogurt or yogurt/milk mix. Beat in remaining almond flour mixture until well combined. Spread batter in prepared pan, being careful not to dislodge sliced almonds on the sides. Smooth the top.

Bake 60 minutes, or until top is deep golden brown and a tester inserted in the center comes out clean. Let cool in pan 5 minutes, then flip out onto a wire rack to cool completely.

File this under decadent. Tag it as delicious in every way, fit for a royal breakfast. It’s from our dear friends Chuck and Cindee, straight out of their recipes for their popular Bed and Breakfast Inn. What a treat!

Ingredients

1/4 cup butter, softened

1/4 cup sugar

3 whole eggs

3/4 cup sour cream

1/4 cup orange juice

1/2 cup flour

1 teaspoon baking powder

4 ounces cream cheese or chevre

1 cup small-curd cottage cheese

1 whole egg

1 Tbsp sugar

1/2 tsp vanilla

Directions

Butter an 8×8 baking pan. Using whisk or hand-held beater, combine the first 7 ingredients. Pour half of the mixture into the prepared pan.

Blend the remaining ingredients separately and pour carefully over the batter in the pan. Smooth evenly with the spatula. Pour the remaining batter over the filling.

Bake at 350 degrees for about 50 min (check at 45) or until puffed and golden. Top with fruit sauce and powdered sugar, and if you like fresh peaches as much as we do, add some compote on the top!

We’re not huge fans of cheesecake, but this recipe is lighter than most and of course, we’re big fans of chèvre and goat yogurt. The added tang is a plus! The recipe and picture are in the files for those who adore this dessert, courtesy of SpoonForkBacon.

Directions:
1. Preheat oven to 350˚.F
2. In a mixing bowl, combine crumbs and butter and stir until fully incorporated.
3. Line an 8” cake pan with parchment paper and very lightly grease pan. Add crust mixture and press evenly into the bottom of the pan. Set aside.
4. Place goat cheese, cream cheese and sugar into a mixing bowl and beat with an electric mixer until well combined (you can also use a stand mixer).
5. Scrape down sides of bowl an add yogurt until just combined. With motor running add eggs, one at a time, until fully incorporated. Stir in vanilla and beat until no lumps remain.
6. Pour filling over crust and smooth top (filling should reach the top of the pan).
7. Carefully place mixture into a roasting pan and place in the oven. Carefully pour warm/hot water into the side of the roasting pan until the water reaches halfway up the side of the cake pan.
8. Bake cheesecake for 45 to 55 minutes or until center is still slightly wobbly.
9. Remove from oven and water bath and allow cheesecake to cool for 10 to 15 minutes. Run a knife along the edge of the pan to ensure cheesecake doesn’t stick to sides when removing from pan.
10. Allow cheesecake to cool for an hour. Place cheesecake in the refrigerator and allow to chill for at least 6 hours.
11. Once cheesecake has completely chilled, run a knife along the edge again.
12. With a platter ready, place a clean cake board over the top of the cheesecake and pan and quickly invert it onto the cake board. Tap the bottom of the pan to ensure nothing is sticking. Remove pan and replace with a platter before quickly, but carefully turning the cheesecake onto the platter and removing the cake board from the surface. (the removal process should take no more than 30 seconds)
13. Drizzle the top with honey, thickened fruit syrup or coulis, slice and serve.

I saw this pie on the Food Network a long time ago, and finally found the recipe! It just looks and sounds so heavenly, with the chevre and cream mixture becoming a cheesecake custard among which are nestled the blueberries. Sorry for the lack of picture, I will add one as soon as I can make it with my frozen blueberry stockpile. Hope to add it to the Members’ Open House menu in April!

Combine the flour, margarine, sugar, and salt in a large bowl. Work with your fingers, gathering and crumbling until you have a crumbly mixture, about the size of peas.

In small amounts, slowly add cold water, gently incorporating by hand. As soon as the dough comes together in a ball, wrap in plastic wrap and chill for 30 minutes.

For the filling: Mix the goat cheese, heavy cream, egg, sugar, flour, salt and basil together in a bowl. Add the blueberries and mix to desired texture.

For the topping: Mix the almonds, sugar and margarine in bowl, set aside.

Preheat the oven to 350 degrees F. Roll out the dough and place in a 10-inch pie pan. Pour the filling into the crust and sprinkle the topping over the top. Bake 25 minutes, rotating at the pie halfway through.